This week’s featured recipe comes courtesy of Emily Malone’s awesome blog, The Daily Garnish. They incorporate whole, nutrient-dense ingredients including sunflower-seed butter, hemp and pumpkin seeds, and no added sugar. Easy to make and store, they’re perfect for quick refueling if you’re rushing from your workout to the rest of your day. They’re also free of a lot of common allergens, making them great for sharing with teammates or friends. On behalf of everyone who’s had to look longingly at post-race treats and walk on by, we’re happy to see these cross our desks.

INGREDIENTS

2 cups dry old fashioned rolled oats

1 cup shredded coconut

6 to 8 pitted Medjool dates

2 tbsp chia seeds

2 tbsp shelled hemp seeds

2 tbsp raw pumpkin seeds (pepitas)

2 tbsp water

2 tbsp melted coconut oil

1/2 cup sunbutter

Pinch of salt

STEPS

Add all dry ingredients to a food processor and pulse for about 30 seconds—just enough time to grind the oats and coconut down a bit and mix everything up.

Add the dates, water, melted coconut oil (you want it to be liquid!), and sunbutter, and pulse for another minute or so. The mixture will still seem pretty dry and crumbly—scrape it down a few times with a spatula and pulse in between.

Once it is all mixed together well, scoop a little bit out at a time and form into round balls. I find the best method for this is to wet my hands and form them by hand, but you can also use a cookie scoop if you want to stay clean. Just make sure the balls are well formed so that they hold together.

That’s it! No cooking, baking, drying, or anything else—they are ready to eat! Store in an airtight container in your pantry or in your refrigerator.